BILTONG

Curing and drying has long been the best method known for preserving meat in the hot African climate. The early settlers used this process and as a result 'biltong' and 'droewors' became part of their staple diet and have remained an integral part of South African life.

Under the strictest hygienic conditions, meat is trimmed of all external fat and sinew and then is salted, spiced and marinated for 24 hours. The meat is hung in ventilated drying rooms until the desired moisture levels are achieved. This process can vary from 3 to 14 days.

Did you know
The word 'biltong' is derived from Dutch, with 'bill' meaning 'backside' and 'tong' meaning 'strip'.

　

INGREDIENTS

Beef, Salt, Spices, Vinegar, Hydrolysed vegetable protein, Yeast extract, Preservative: Potassium sorbate.

ALLERGENS

Soya

NUTRITION INFOMATION

Average values
Energy
Protein
Carbohydrate
Total fat
Dietary Fibre
Sodium

per 100 g
1020 kj
50.0 g
1.0 g
4.2 g
0 g
1375 mg

%RDA *




** 30-40g/day
** <3000mg/day

*RDA = Recommended Dietary Allowance for people 10 years and older
** South African Prudent Dietary Guidelines